Mirepoix

This article describes the Mirepoix food. For other meanings, see Mirepoix (disambiguation)

Tomatized roasted vegetables, a typical use of the Mirepoix for making sauces, for example.

In the kitchen, Mirepoix refers to a roasted vegetable mix made from root vegetables evenly cut into cubes , such as carrots , real celery and root parsley .

When roasting - dry or in heated fat - the water content is reduced and the outer layers of the vegetables dry out. The Maillard reaction begins as a result of the heat , and sugars are caramelized so that additional color and flavor substances are created.

When preparing brown basic sauces for meat dishes, the roasted vegetables are added to the sauce stock made from stewed meat pieces and roasted bones.

The roast vegetable mix bears the name of Charles Pierre Gaston de Lévis-Lomagne, Duke of Mirepoix (1699–1757), Marshal of France in 1757 under Louis XV. whose cook used this method for the first time in a documented manner.

See also

• Soup greens
• Soffritto

Individual evidence

1. ↑ Anna Maria Wehinger (author), Susanne Neier (ed.): Dornbirner Kochbuch. Delicacies from Vorarlberg cuisine. BoD, Norderstedt 2008, ISBN 978-38370-4716-5 , pp. 285, 296 ( limited preview in Google Book Search ).